Beef adobo the ‘tantiyahan’ way
Carmen Segovia believes that in cooking adobo, one should rely on one’s taste rather than follow the exact recipe or the “right” amount of seasoning dictated by cookbooks.
Carmen Segovia believes that in cooking adobo, one should rely on one’s taste rather than follow the exact recipe or the “right” amount of seasoning dictated by cookbooks.
As I write this, the mouthwatering aroma of slowly cooking meat is wafting from my kitchen. It’s the beef adobo recipe of Glenda Barretto—chef, restaurateur, cookbook author and the culinary genius behind Via Mare Restaurant.
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